Mushroom Risotto

My new favourite kind of risotto. I’ve made this before but without dried mushrooms, and they REALLY make this good. You must soak dried mushrooms before using them, which means you get an extra lovely mushrooms stock to use in the risotto which makes it incredibly savoury and mushroomy and yum.

It might be a bit of a faff to make for brunch but you can certainly enjoy the leftovers or make ahead of time. It really is very good with a poached egg on top, I also made some crispy proscuitto too to serve (just put proscuitto in a very hot frying pan with no oil and cook until crisp) but you can leave both off if you’re veggie/vegan.

Recipe after the jump!

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Mushroom and Lentil Stew

Lentils are such a staple in my cupboard! They’re so good for bulking out a meal. I love mixing the green and red ones so that you have some that retain their shape and some that sort of drift into thick sauciness. Plus you can flavour them with whatever you like! Mushrooms are a great shout as their earthy savouriness really comes to the foreground of this one.

Put an egg on this and it’s brunch. Have a slab of bread and a bit of cheese on top and it’s dinner! It’s the ultimate versatile, make in advance and throw in the fridge meal.

I used a mix of dried porcini mushrooms and normal chestnut mushrooms but you can just use whatever you have lying around. I also used chicken stock because I’m a meat eater, but if you wanted to keep this plant-based just swap out for stock of your choice (and obviously leave off the egg).

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Simple Garlic Mushroom Pasta

I actually spent the first 18 years of my life or so living without garlic. My mum is desperately averse to it and won’t have it in the house, so all our food growing up omitted garlic, or used shallots and spring onions to make up for it. When I left home my eyes were opened to a sweet, garlicky world. Now my boyfriend refers to me as “garlic paws” because my hands always smell like it from grating, chopping or mincing my favourite flavour into everything we eat.

I don’t put it in everything, of course, there are some recipes where garlic just isn’t needed, or you want other flavours to stand out. This really isn’t one of them. You need to put lots of garlic in this recipe for it to taste good, otherwise it’s just pasta. So don’t be scaredy to put like 5 cloves in. Go crazy! And special apology to my mum, this recipe probably isn’t any good for you.

This is such an easy meal to throw together, and chances are you already have all of the ingredients. It’s quick, it’s delicious, it’s got cheese in. Is there anything else you could want?

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Butterfly Chicken Breast with Creamy Mushroom Sauce

Mushrooms? Yaaaas. Chicken? Yaaaaas. Creamy white wine sauce? Yaaaaaaaaas yaaaas yaaaas!

Ok, I’ll stop. This dish was sooo hard to photograph but I really wanted to post the recipe so excuse the slightly dodgy looking picture, it doesn’t do it justice. It really is delicious!!

Mushrooms and in garlicy cream sauce have to be my favourite dish ever. This is recipe builds on my existing recipe for garlic cream mushrooms which you can find here.

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Tangy Sweet and Sour Mushrooms with Brown Rice

I’m having a really big chestnut mushroom phase at the moment. These little guys are going in everything I cook, they’re so savoury and tasty.

They also make a great meat substitution, more so than the classic white mushroom because they have a much stronger taste.

This is another easy dish if you only have basic cupboard ingredients and little time. I’m using brown rice and I mixed it all together because I prefer the texture but you can use whatever rice you have hanging around, and serve on the side or even over noodles.

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Creamy Garlic Mushrooms with White Wine

This is fast becoming my new favourite snack. Brunch, lunch, starter, creamy delicious garlic mushrooms are always appropriate!

I like to use a mix of chestnut, white and button mushrooms but this is good with any mushrooms you have available.

  

Creamy garlic mushrooms with white wine

Ingredients

This should be enough for two

1 punnet mushrooms of your choice, or 1/3 punnet each of closed, chestnut and button

4 cloves garlic

1 small shallot

1 teaspoon butter

1/2 teaspoon oregano

1 small bay leaf

Small cup of white wine

1 tablespoon of single cream, or creme fraiche

Granary bread to toast and serve

Method 

Wipe the mushrooms with kitchen towel to clean and chop roughly into different shapes. I like to slice some and quarter others so you get a nice variety in the dish.

Finely chop the shallots and garlic and add to a hot pan with the butter and oil. Soften for 3/4 minutes and then add the mushrooms.

When the mushrooms are around 80% cooked add in your wine and reduce the heat. Add your oregano and the bay leaf and lave for 5-10 minutes to reduce the wine down. Stir in the cream or creme fraiche and then season to taste.

Serve immediately with crusty granary toast and enjoy!

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